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Zucchini Nut Bread
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This tasty, tender, and easy low carb quick bread also makes great muffins. Simply bake off the batter in a 12-cup muffin tin for 35 to 40 minutes.
1 scant cup Atkins Bake Mix
1 scant cup finely ground almonds
1-1/2 cups granular sugar substitute
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup canola oil
4 eggs
1 medium zucchini, coarsely grated
1 teaspoon vanilla extract
Heat oven to 350ยบ F. Grease an 8x 4 loaf pan; set aside. In a large bowl whisk together Bake Mix, ground almonds, sugar substitute, cinnamon, salt, baking soda, and baking powder. In a medium bowl, mix vegetable oil, eggs, zucchini, and vanilla extract.
Pour zucchini mixture into bake mix mixture. Mix well. Pour batter into prepared pan. Bake 1 hour until golden brown, and a cake tester inserted in center comes out clean. Cool on wire rack before cutting into thin slices.
12 Servings
Carbs 4.5
Net Carbs 3.5
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